Ingredients
1 boneless beef chuck roast (3 to 4 pounds) 1 can (10-1/2 ounces) condensed French onion soup, undiluted1/2 cup cider vinegar2 tablespoons reduced-sodium soy sauce1 tablespoon brown sugar1/2 cup mayonnaise1 tablespoon horseradish mustard or spicy brown mustard1 tablespoon chili garlic sauce6 Italian rolls, split6 thin slices red onion18 sweet pickle slices6 slices smoked provolone cheese
Preparation
Place roast in a 5- or 6-qt. slow cooker. In a small bowl, mix soup, vinegar, soy sauce and brown sugar; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. In a small bowl, mix mayonnaise, mustard and chili sauce; spread on roll bottoms. Layer with onion, pickles, shredded beef and cheese. Replace tops.
